It’s hot and humid here in Brisbane, but it’s also December, so it’s the beginning of the Christmas season! It still feels odd to decorate my Christmas tree in shorts and flip flops, but I’ve had my Christmas music playlist going while I plan what Christmas food to make and my husband drapes fairy lights around the house. It’s beginning to look a lot like Christmas!
Ingredients
Makes 1
- 1 frozen banana or a fresh banana and a handful of ice cubes
- 80g/½ cup of roasted pumpkin or butternut squash (see notes)
- 2 tbsp porridge/quick oats
- 1 tbsp nut butter, or whatever whole nuts you like
- 125ml/½ cup milk
- ½ tsp mixed spice or ½ tsp ground cinnamon plus a pinch of ground nutmeg and cloves
- 1-2 tsp maple syrup or honey (optional)
Method
Place all ingredients in a blender and whizz until smooth. Pour into a glass, sprinkle with a bit more spice and enjoy!
Notes
– Try roasting a wedge of pumpkin or a whole or half butternut squash in the oven at 180°C for 1 hour. I roasted mine while I was baking potatoes for dinner one night, then left it covered in the fridge until breakfast time.
– If not using it all for smoothies, you could reheat the rest in vegetable stock and blend to make soup. Add salt, pepper and some herbs to taste.
– You could use tinned pumpkin puree as an alternative to roasted pumpkin.
If you like this recipe, you may also like my Delicious Green Protein Smoothie
Click here for more breakfast ideas
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